Wow!! That looks great. It looks really thin and crispy. Maybe I need to roll my next one a little thinner. Makes me want to make a batch of dough right now. The next one I'll do the 48 hour rise like yours.

I have to thank you for the recipe Nick. I rolled it out to the thickness of a dime. 515 degree oven.. only preheated the stone for about 15 minutes,, threw a little corn meal on the stone right before I put the dough on it, par baked for about 3-4 minutes. using Mozzerela, provalon, Cheddar, and a light sprinkle of parmesean cheese,, its great. For the sausage.... I got a package of sausage seasoning.. and mixed that with ground beef, tastes just like sausage.. The Sauce.... Im still working on but this thin crust is awesome.Also.. I dont use my docker I just use a fork.. this gives me more air bubbles. Pizzamaking is a GREAT site with tons of info.

Super...super pie Jimmy! I think in the pizza world there has been a lot lost on the thin and crispy. If it's not somehow NY stretch or classic Neopolitan.... it's third wheel. Fair enough I'm not going to get into the politics. But I've said many times and believed many more that the most delicious pies I EVER had were some sort of thin crust. I'm hard at work on this myself. Let's keep this thread alive and well! Thanks for sharing!